Mediterranean Parsley Salad Recipe Card

MEDITERRANEAN PARSLEY SALAD RECIPE CARD

Mediterranean Parsley Salad Recipe Card image

A deliciously refreshing side dish that goes with just about any main dish. Perfect as a summer salad for lunch or dinner.

Provided by Analida Braeger

Time 15m

Number Of Ingredients 12

Ingredients

1 1/2 cup parsley (1 bunch, roughly chopped)
1/2 cup red onion (thinly sliced, into 1/4 half moons)
2 Roma tomatoes (seeded and diced)
1/4 cup feta (crumbled)
2-3 Tbsp currants (died or dried cranberries also work well)
4-6 mint (fresh chopped)
1 green chili (minced, fresh chopped, jalapeño will work: cored and seeded)
3 Tbsp olive oil
1/4 tsp Kosher salt
1 Tbsp lemon (fresh squeezed)
1/8 tsp. pepper (cracked)
1/8 tsp sumac

Steps:

In a small bowl mix together olive oil, lemon juice, salt, pepper and sumac. Whisk vigorously to combine.
In a salad bowl toss together parsley with the rest of the ingredients.
Add the olive oil mixture and toss until completely coated.
Serve immediately.

Nutrition Facts : Calories 110 kcal, Carbohydrate 7 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 202 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

MEDITERRANEAN BARLEY SALAD

Mediterranean Barley Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups vegetable broth, low-sodium canned, or homemade
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley
1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

MEDITERRANEAN TABBOULEH SALAD

Mediterranean Tabbouleh Salad image

Hearty cooked whole grains are tossed in a lemon vinaigrette, then mixed with chopped parsley, cucumber, cherry tomatoes, and mint leaves.

Provided by Minute Rice

Categories Trusted Brands: Recipes and Tips Minute® Rice

Yield 4

Number Of Ingredients 13

Ingredients

1 bag Minute® Multi-Grain Medley, uncooked
1 cup vegetable broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon shallots, minced
¼ teaspoon Dijon-style mustard
½ cup chopped fresh parsley
½ cup cucumber, peeled, seeded, and chopped
½ cup cherry tomatoes, halved
2 green onions, sliced
1 tablespoon fresh mint leaves, chopped
Salt and ground black pepper, to taste
¼ cup crumbled feta cheese

Steps:

Prepare Multi-Grain Medley according to package directions, substituting broth for water. Cool.
In a large bowl whisk together olive oil, lemon juice, shallots and mustard. Fold in Multi-Grain Medley and remaining ingredients. Season with salt and pepper to taste. If desired, top with feta cheese.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 15.2 g, Cholesterol 8.3 mg, Fat 10 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 292.8 mg, Sugar 1.8 g

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